A compound butter, also called a Maitre’d butter, is nothing more that butter, plus some other stuff. That other stuff, is usually herbs, spices, or even cooked aromatics, like garlic or shallot, but frankly can be just about anything. One commonality is that they pack a bunch of flavor, and are a great way to flavor meats like steak, chicken, and pork; as well as fish and other
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Recipes and Techniques
Halibut is one of my favorite fish, as the flavor is fairly mild, the texture nice and firm, and its ability to compliment other foods is exceptional. I really love the light, clean taste of the fish and use it as a platform for other flavors. Here, in this recipe, I crust the fish with black sesame seeds which not only provide a great nutty flavor, but all a crispy texture, not
There’s come controversy whether the Filet Mignon is the “king of steaks” or not. It’s certainly among the priciest cuts, and the most tender, but critics says that with that tender texture, comes a loss of flavor. I say I understand both points of view; I’d also say that having to choose a favorite cut, is like asking a mom to choose a favorite child….so, why not love them all.
Slicing mushrooms, or any vegetable really, is no great miracle. It’s just slicing vegetables. But I have seen some techniques that truly make me cringe. Most important, using sloppy knife skills and a poor technique can be unsafe, but it can also be slow, and give you an inconsistent finished product, that makes creating a great dish more difficult.
Just about everyone I know eats a fair amount of chicken. And those boneless, skinless chicken breasts are just so easy to pull out of the freezer and cook for a simple, quick, dinner. Unfortunatly, those boneless, skinless chicken breasts can get pretty boring. I sure you're going to be shocked to hear me say...."But, a simple quick dinner, made with a boneless skiness
I love making salsas that I can use as sauces to change up some the regular old hum-drum every day meals. You can make salsas out of just about anything, and use them turn an ordinary piece of chicken…into something extraordinary. In this recipe, I show you how to make a “Southwest” inspired, chucky salsa, of corn, avocado and tomato. Come summer time, all those ingredients are in full swing
In Spring and Summer I’m looking to use asparagus in just about any way that I can…so soup just has to come into play. And like all soups, there are a ton of different versions to put together.
Separating an egg is a simple, yet fairly important culinary skill. While those who bake and cook a lot of desserts probably know the method cold, some of my fellow savory chefs, overlook the need to separate egg yolk from egg white. Aside from making egg white omelets, there are a number of applications, you may need to separate an egg for. There are several different ways I’ve seen people
I love to make this spaghetti carbonara recipe when I want a “wow” factor on the plate. While the ingredients aren’t really different than in my normal carbonara recipes, for this version, I reserve the yolk of the egg, and serve it nested in the finished spaghetti. Served with that raw yolk on top, my guests can break it, and mix it in with their pasta to form that delicious rich sauce. In
One of my favorite vegetables is Asparagus. In the Spring time, when it’s fresh, and local, I can’t get enough of it, and I cook it in some way, shape, or form at least twice a week. Not only is the taste great, but it goes well with all kinds of dishes; from the heaviest red meat, to the most delicate fish. And asparagus is also really good for you. But How to Cook Asparagus? There are a